'meat' on Serious Eats

Planked Meatloaf

The plank served mainly as a way to grill the meatloaf but the wood imparts a nice smokiness to the meatloaf. It's filled with even more flavor from the herb stuffing and a barbecue sauce glaze. More

Barbecue: Pastrami

The taste was even better than its good looks. The meat had the exact salty, spicy, smoky flavor you'd expect from a good pastrami, and eating it hot off the smoker was an incredible treat. (Now you understand why I was making that beer mustard earlier this week.) More

Cook the Book: Karashi Mustard Short Ribs 

By marinating plenty of fatty short ribs in a mix of karashi mustard, a sinus-clearing paste of nearly wasabi-like spiciness as well as soy, sugar, and a touch of unexpected but perfect balsamic, these ribs have a chance to tenderize slightly and absorb a punchy hit of mustard. Once marinated (do yourself a favor and let them sit for at least a few hours), these short ribs can be treated exactly like steak. Just slap 'em on the grill, brush with the marinade a couple of times, and cook them to your desired level of doneness. More

Sunday Brunch: Steak Tartare

Those who love steak tartare generally have very strong opinions about how it should be served. Ground or chopped, seasoned in the kitchen or at the table; even the array of ingredients that can be included is always in question. This version is an over-arching recipe so that those who haven't quite formed a solid opinion can try a few variations. More

More Posts